Asian-Style Stir Fried Egg Noodles
Prep time
Cook time
Total time
Yield: Serves 2
  • 2 chicken fillets or 1 chicken breast
  • 6 to 8 large prawns, peeled and deveined
  • 120 grams dried egg noodles
  • 4 tablespoons oil, divided
  • 2 eggs
  • Salt
  • ½ small onion, peeled and diced
  • ½ carrot, peeled and julienned
  • 2 cloves garlic, peeled and minced
  • ½ bell pepper, sliced
  • Freshly chopped coriander (garnish)
  • Freshly chopped spring onion (garnish)
  • 2 tablespoons lime juice
  • 2 tablespoons light soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • ½ tablespoon sriracha
  • ½ tablespoon dark soy sauce (for colour, optional)
Prep Work
  1. Combine the Sauce ingredients together. Set aside.
  2. Peel / chop up / slice your vegetables and have them ready before you start cooking.
Boil the Chicken, Prawn and Noodles
  1. Bring a small pot of water to boil and add in a generous pinch of salt.
  2. Add in chicken fillets (or chicken breast), turn the heat down to a simmer, cover and poach for 5 to 7 minutes until the chicken is cooked. Remove the chicken and add in the prawns. Poach for 1 minute and remove.
  3. Add in the egg noodles and cook until soft. Reserve ½ cup of the cooking water and drain the noodles. Rinse the noodles under cold water to stop the cooking then drain well. Set the noodles aside.
  4. Shred the chicken into small pieces and set aside.
Time to Cook!
  1. Heat a large skillet or wok over high heat and add in 3 tablespoons of oil. Beat the eggs with a pinch of salt and add into the hot oil. Cook the eggs into an omelette then break it up into small pieces. Remove the egg onto a plate and set aside.
  2. Add in remaining 1 tablespoon oil. Turn the heat down to medium. Add in onion and carrot and cook until onion has softened. Add in garlic and bell pepper and cook until bell pepper is slightly soft.
  3. Add in the noodles and pour in the Sauce over the noodles. Toss to coat the noodles with the Sauce then add in the shredded chicken, prawns and egg. Toss well to combine everything together. Splash in some chicken-prawn-noodle cooking water if the noodles seem dry. Taste and see if the noodles need more salt / soy sauce / sugar.
  4. Garnish with coriander and spring onion and serve immediately.
Naggy Notes
- You can stir-fry the chicken and prawn in the skillet instead of poaching it. For the chicken, cut into small pieces before stir-frying it. After the onion has softened, add in the chicken. When the chicken is almost cooked, add in the prawns. When the prawns and chicken are cooked, add in the noodles and proceed with remaining steps.

- Make sure you have the sauce ready, chicken, prawn and noodles cooked and all the other ingredients chopped up before you start to stir fry the noodles.

- You can easily swap the vegetables and meat with whatever you like - try some softened shiitake mushrooms, finely shredded cabbage or frozen peas for a change.
Recipe by Foodie Baker at